Spanish Mega Tuna Eggplant Dip

Ingredients:

• 1 can of Mega Tuna Spanish Style, drained
• 4 eggplants
• 6 tbsp of olive oil
• 4 cloves of garlic, minced
• 3/4 tsp of salt
• 1/4 tsp of pepper
• 2 tbsp of green olives, chopped
• 2 tbsp of cream cheese spread
• Chips for plating
• 2 tbsp of yogurt
• 1/4 tsp of garlic powder
• 1/4 cup of mayo
• Spring onions for garnish

Instructions:

1. Boil the eggplants until thoroughly cooked.
2. Peel them and cut them into small cubes, and then mash them with a fork.
3. Add garlic, cream cheese spread, green olives, yogurt, garlic powder, salt and pepper, and olives. Mix.
4. Fold in the drained Mega Tuna Spanish Style and assemble it in a bowl.
5. Dress up the plate with chips and garnish your dip with spring onions.